Recipe: Baked Corn Tortilla Chips

Sometimes I crave a salty crunch.  And not a rice cake kind of crunch.  I was sick and tired of healthy store bought chips having great ingredients BUT were fried.  I dig baked chips.  There’s nothing wrong with baked chips.  Sure you don’t get that greasy deliciousness that comes with a fried chip – but you still get a great crunch and bypass the stomach ache and unhealthy fats that come with fried chips.

This recipe is so easy and I can’t believe I never made my own chips until now.  And they are 100% husband approved.

5 Corn tortillas*
Olive oil
Garlic powder
Sea Salt

*I like ezekiel sprouted corn tortillas which have 4 ingredients: Organic Sprouted Corn, Filtered Water, Sea Salt, Lime.

Preheat the oven to 400°.  Cut your corn tortillas into chip shapes:

Cut Tortillas

Space them out (at least 1/4 inch apart) on a cookie sheet and drizzle them with olive oil and sprinkle with garlic powder and salt.  You can really add any spice blend you like.  I added some chipotle powder on some of the chips which turned out delicious.


Bake for 8 minutes and then let the chips cool for another 10 so they can harden and get crispy.  Serve with hummus, guacamole, or even munch on them plain!

Finished Tortilla Chips

Makes 40 chips.

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